← Back to Search Results
baking
Cranberry Pumpkin Loaf

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The flavors of cranberries, pumpkin, and habanero chile blend well together, producing a bread that is sweet, tart, and hot. Pumpkins and cranberries are usually associated with fall harvests, but with the availability of frozen cranberries and canned pumpkin, this bread can be a year-round favorite. Serve these at Thanksgiving and enjoy traditional tastes with one the Pilgrims never heard of—chile!

Yield: 2 loaves

Ingredients

  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground habanero chile
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2/3 cup chopped cranberries
  • One 8-ounce package cream cheese, softened
  • 8 tablespoons (1 stick) butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 2 cups canned pumpkin puree
  • 2 teaspoons orange zest

Directions

Preheat the oven to 350°F, and lightly oil 2 loaf pans.

Sift the dry ingredients, except the sugar, together into a bowl. Add the cranberries and stir to coat.

In another large mixing bowl, cream the cheese, butter, and sugar together until fluffy. This can be done by hand or with a mixer. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and orange zest and mix well.

Add the dry ingredients to the pumpkin mix and stir just to mix. Do not overmix, or the bread will be tough. Divide the batter between the two loaf pans.

Bake the bread for 60 to 75 minutes, or until a toothpick inserted into the middle of a loaf comes out clean.

Cool the bread on a wire on a rack for 15 minutes. Remove the bread from the pans and continue to cool. Serve them warm or at room temperature.


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 16 servings. Serving size is 1 slice.

 

Nutritional Information

Nutrients per serving (% daily value)

364kcal (18%)
46mg (5%)
4mg (6%)
357mcg RAE (12%)
139mg
17mg
6g
36g
2g
59g
84mg (28%)
385mg (16%)
7g (34%)
12g (19%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
flavor Flavor
by Rocco DiSpirito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
living-raw-food Living Raw Food
by Sarma Melngailis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
nigella-express Nigella Express
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?